frozen lemon cheesecake with blueberry drizzle

Ingredients For frozen lemon cheesecake with blueberry drizzle

• 24

  ginger snaps, finely crushed (about 1-1/4 cups)
• 1/4 c

  butter, melted
• 2 pkg

  (8 oz.ea.) cream cheese, softened
• 1 can

  (14 oz.) sweetened condensed milk
• 1 Tbsp

  lemon zest
• 1/4 c

  lemon juice
• 1 c

  thawed cool whip whipped topping
• 2 c

  blueberries
• 1/4 c

  sugar
• 2 Tbsp

  water
• 1/4 tsp

  ground ginger